Delicious Homemade Coconut Milk

Homemade coconut milk is a creamy and flavorful alternative to store-bought versions. It's easy to make and allows you to control the ingredients and consistency.

Ingredients:

• 2 cups unsweetened shredded coconut
• 4 cups hot water (not boiling)

Instructions:

1. Place the shredded coconut in a large bowl.
2. Pour the hot water over the shredded coconut. Make sure the water is hot but not boiling.
3. Let the mixture sit for about 10-15 minutes to allow the coconut to soften and release its flavors.
4. After the mixture has cooled slightly, transfer it to a blender or food processor. Be careful as the mixture will still be hot.
5. Blend on high speed for 2-3 minutes until the mixture is smooth and creamy.
6. Place a fine-mesh sieve or a cheesecloth-lined colander over a large bowl or jug. Pour the blended coconut mixture into the sieve, allowing the liquid to strain through while capturing the coconut pulp.
7. Press down on the coconut pulp with a spoon or spatula to extract as much liquid as possible. You can twist and squeeze the cheesecloth if using to get every last bit of coconut milk.
8. Once you've strained all the liquid, discard the leftover coconut pulp or save it for other recipes like coconut flour or granola.
9. Transfer the strained coconut milk to a storage container. It can be stored in the refrigerator for up to 4-5 days.
10. Before using the homemade coconut milk, give it a good shake or stir, as separation may occur.

You can use homemade coconut milk in various recipes, such as curries, smoothies, desserts, or as a dairy-free alternative in coffee or tea. Adjust the consistency by adding more or less water depending on your preference. Enjoy the rich and creamy flavor of homemade coconut milk!